Damn Good Deviled Eggs

To help celebrate our recent birthdays, some friends joined us for what evolved into a 50s-themed evening, all the way down to the shrimp cocktail, cocktail sausages (albeit the delicious Spanish ones), and a vintage-styled red shift dress with a flippy hairdo. This crowd could have held their own in the NY Times Style Section, if I do say so myself.Looks aside, one of the stars of the evening -- and of past occasions where they have made an appearance -- were (you guessed it) the deviled eggs. Damn good deviled eggs. OK, looks not aside: they were sharp dressers too. I would post a photo, but what happens at the party, stays at the party. You'll just have to take my word for it and settle for the recipe, transcribed here by popular request. Enjoy!

  Olivia's Damn Good Deviled EggsMakes 20 filled egg halves1 dozen of the freshest, happiest chicken eggs you can find1 1/2 teaspoons whole grain mustard5 tablespoons mayonnaise, or to taste1/2 teaspoon vinegar (cider vinegar works best)1/2 teaspoon Worstershire sauce4 sweet baby pickles, finely diced1/8 teaspoon cayenne pepper, or to taste, plus more for dustingSalt and ground black pepper1. Place the eggs in a saucepan large enough to hold them in a single layer. Cover with one inch of water and bring to a boil over high heat. Once the water reaches a boil (a real one, not a simmer), remove the pot from the heat, cover, and let stand for 10 minutes.2. Put at least 2 quarts of cold water and a tray of ice cubes into a large bowl. Transfer the eggs to the ice water with a slotted spoon and let stand for at least 5 minutes.3. Peel the eggs, starting with the fat end (where the air pocket usually is). The super happy Marin eggs I used for the party really didn't want to leave their shells -- I have no idea why some eggs just won't peel -- but the flavor was amazing. Slice each egg in half lenghtwise and gently remove the yolk from each half to a medium bowl. Set aside the four worst-looking whites; use these to taste-test the filling or to eat plain or discard if there isn't enough filling left.4. Mash the egg yolks with a fork. Stir in the mustard, Worsteshire sauce, vinegar, most of the mayonnaise, and the sweet pickle dice and mix well. Add more mayo if it looks or tastes dry. (Note: The New Best Recipe tested both store-bought and home-made mayonnaise in deviled eggs and concluded that there was no noticeable difference between the two in deviled eggs. Take the easy route.) Add cayenne, salt, and pepper to taste and mix well. Your filling should be smooth, with the exception of the pickle dice and mustard grains.5. Transfer the filling into a pastry bag or press fitted with a large open-star tip or a plastic bag with one small corner cut off. Pipe a generous amount if filling into each egg. Lightly dust the tops with cayenne, arrange on a platter, and serve.